5 QUESTIONS WITH ...

5 QUESTIONS WITH…

CARLA ARCE

The new executive chef at O Sea, which has shifted from counter service to full service in Old Towne Orange, weighs in on the change. by Jordan Poblete

HOW DOES IT FEEL TO BE THE EXECUTIVE CHEF?

It’s an absolute honor! I look forward to building on (owner Mike Flynn’s) concept with new dishes and fl avors. I am also honored that I can be another example of women Latina chefs successfully running a kitchen.

WHAT WILL YOUR TAKE BE?

I am half Mexican and half Chilean and am infl uenced by that type of cuisine. I hope to honor my ethnic traditions by infusing the seafood dishes with elements from those infl uences.

YOUR FAVORITE DISH?

The branzino is my favorite dish on the menu. I call it “my baby,” and I’m very proud if it because it’s something I’ve always wanted to make and it explores more of my heritage.

FAVORITE INGREDIENT TO USE?

Cilantro. You can see and smell it in some form across many of our dishes. ... I love it, as it makes things crisp and fresh.

DOES MOVING TO FULL SERVICE CHANGE THE KITCHEN?

It hasn’t changed our operation at all. ... If anything, my culinary training and my amazingly talented team of cooks are thriving because of it.

MADE IN ORANGE COUNTY

Huntington Beach Featured on Oprah Winfrey’s Favorite Things list last year, the social media-fueled company Truff has a bestselling pack called THE WORKS. The kit features four varieties of truffle-infused hot sauce, two pasta sauces, black truffle-infused olive oil, and even mayonnaise to add an element of umami to any dish. $150 at truff.com or at Whole Foods Market